recipe

Butter Sugar Pull-Apart Bread: the wonderful recipe for a flavorful breakfast bread

Total time: 1H + resting time
Difficulty: Low
Serves: 16 people
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By Cookist
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Ingredients
For the overnight dough
Bread flour
1/2 cup + 2 tbsp
Boiling water
1/3 cup
For the bread dough
Bread flour
1 ¾ cups + 2 tbsp
All-purpose flour
1/2 cup + 2 tbsp
Sugar
1/3 cup
Milk powder
1 1/3 tbsp
Yeast
1 tbsp
salt
1 tsp
Large egg
1
Cold Water
3/4 cup
Butter
1/4 cup
Butter, divided into 2/3 teaspoon pieces
Sugar
egg yolk
1

Butter sugar pull-apart bread is the ultra-easy bread recipe that is perfect for breakfast, brunch, or as a mid-afternoon snack. With its rich, buttery, sweet, with a delightfully light, soft, airy texture that goes so well when topped with jam or toasted with butter. Although easy to make, butter sugar pull-apart bread needs a little planning – you'll need to make an overnight dough to mix into the bread dough to create this delicious bread. From there it's simple. Just combine the ingredients in a stand mixer, add the overnight dough, and get ready to let your bread proof. This amazing bread is definitely one bread bakers will want to try.

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Expert Tips

Proof your dough in a warm part of your home. If it's cold out, you can turn your oven light on and proof the dough in there – just make sure the oven itself is off.

Use leftover butter sugar pull-apart bread for bread pudding or French toast.

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How to Store Butter Sugar Pull-Apart Bread

Place cooled leftover butter sugar pull-apart bread in an airtight container. Leave it at room temperature and enjoy it within 3 days.

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How to Make Butter Sugar Pull-Apart Bread

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Whisk the flour and water together in a medium bowl to make the overnight dough.

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Cover it and place it in the fridge overnight.

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The next day, place the bread flour, flour, milk powder, sugar, salt, and yeast in the bowl of a stand mixer. Mix for 30 seconds on low to combine.

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Gradually mix in the water. Add the egg, mixing on low to incorporate it into the dough.

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Beat in the overnight dough. Beat in the butter, mixing until the dough becomes smooth and stretchy. Lightly flour a work surface, turn out the dough, and knead for 1 minute. Lightly grease a mixing bowl, place the dough in the bowl, then cover with a damp cloth to rise until doubled in size.

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Once doubled, punch down the dough. Cut the dough into 12 pieces, then let them rise for another 10 minutes.

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Divide the dough again to form 16 pieces and put them in a greased 8×8-inch pan.

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Fill the pan.

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Cover with a damp towel and proof the dough for another 40 minutes, or until the dough doubles. The pieces should be touching each other by this point.

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Preheat your oven to 355°F. Beat the egg and brush the tops of the dough with the egg wash.

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Garnish with sugar.

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Make a small cut on the top of each piece of dough and place butter in each cut.

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Bake for 20 to 22 minutes, or until golden brown.

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Remove from oven and serve warm.

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